Beef - meat, widely used in the preparation of hearty main courses.
The peculiarities of this variety are in a rather dense structure, therefore, recipes of beef dishes, as a rule, imply marinating the meat before frying, or its prolonged heat treatment during cooking.
For cooking roast beef, it is also in most cases fought off, thereby breaking the fiber structure and resulting in tender, juicy chunks with an appetizing crispy crust.
Well, there’s probably no better way than frying beef in a pan.
How much and how to fry beef in a pan - general principles of cooking
• Beef for frying is best taken fresh or chilled. Frozen cuts of meat before cooking should be properly thawed, using slow defrosting in air. With this method, meat juice is almost completely absorbed back into the muscle fibers, thereby restoring the original quality characteristics of meat and it is almost no different from chilled.
• Before cooking, cut the beef, without cutting, washed in cold running water, while cleaning the highly contaminated areas with a knife, and the available marks must be cut.
• Washed meat, to avoid slipping out of hands and convenience of cutting, dry well, putting it on the grill or blotting it with a paper towel or napkin.
• After drying, the beef is cut into portions across the fibers and slightly beaten off with a culinary chopper (hammer).
• How to roast beef? Beef is fried not only in a frying pan with more or less fat, it can also be fried on coals, for convenience, using a special grill.
• How much roast beef? Frying time depends on the type of the prepared dish, the method of preparation, as well as the size of the prepared pieces and is always indicated in the recipe.
“Chinese spicy beef” pan fried
Ingredients:
• beef, filet portion - 600 grams;
• onion bitter onions - 2 large heads;
• four pieces of sweet pepper, preferably in different colors; • two small carrots;
• one hundred grams of ginger root;
• large head of garlic, about 6 cloves;
• a glass (200 ml) of dark soy sauce;
• sugar sand - 2 tbsp. l .;
• two small chillies;
• 150 ml of refined sunflower oil.
Cooking Method:
1. In soy sauce, dissolve granulated sugar until completely dissolved. If it is not salty, add half a tablespoon of coarse salt and mix well.
2. Add ginger root and finely chopped chilli, without seeds. Pass the garlic through the garlic press and stir it thoroughly.
3. In the cooked marinade lay the flesh cut into thin strips and leave for half an hour.
4. While the beef is marinating, prepare the vegetables. Cut the onion into small rounds, chop the carrot and sweet pepper thinly into strips.
5. In a large deep frying pan, preferably a thick-walled one, heat the oil until light smoke is formed above its surface, but not burning.
6. Shumovka, giving a little drain fluid, shift the pieces of beef in the pan, do not pour the remaining marinade, it is still useful.
7. Gently stir the meat and fry, stirring constantly, for even roasting, for six minutes.
8. After, as well as from the marinade, put a roasted beef into a separate plate with a slotted spoon, and in place of it put the chopped onions and carrots in the pan. If necessary, add sunflower oil and fry the vegetables for three minutes.
9. Add the previously fried beef, about a fourth of the remaining sauce from the marinating meat, sweet peppers and continue to fry for no more than three minutes.
10. As a garnish, boiled crumbly rice is best for grilled beef “in Chinese”.
“Delicate chops” of beef in a pan in a cheese crust
Ingredients:
• half a kilo of beef tenderloin;
• two tablespoons of mustard “Russian”;
• chicken eggs - 2 pcs .;
• one hundred grams of “Russian” cheese, hard;
• 200 grams of white breadcrumbs, coarse grinding;
• for frying about 120 ml of purified sunflower oil; • spices, salt.
Cooking Method:
1. Sliced along the fibers, no more than one and a half centimeters thick, chunks of meat a little with a cooking hammer. Broken chunks should not shine through. Season with pepper, brush on both sides with a thin layer of mustard and leave for an hour and a half.
2. Stir the eggs thoroughly with salt, and grate the cheese finely with a grater and mix with the breadcrumbs.
3. Dip the pieces of beef in the egg, then gently roll in the rusk-cheese mixture and put in the fat (vegetable oil) heated in the pan.
4. Fry on one side for three minutes, then turn over and fry for two minutes on the other.
How to grill beef on coals - filet mignon “Cabernet”
Ingredients:
• 700 grams of beef fillet.
For marinade:
• 50 ml of wine vinegar;
• 200 ml of Cabernet wine;
• 100 grams of sugar, sand;
• “Dijon mustard” - 0.5 tbsp. l .;
• two small strips of lemon peel;
• Cinnamon - 2 sticks.
For the sauce:
• a full glass of pitted cherries (canned in its own juice, fresh or frozen);
• ground black pepper and salt “Extra” to taste.
Cooking Method:
1. In a mixture of wine vinegar with wine “Cabernet” add sugar, mustard. Put lemon zest, cinnamon and put on medium heat, simmer for ten minutes.
2. Cut the beef fillet into four-centimeter thick slices and discard it a bit.
3. Pour three-quarters of the cooled marinade over the meat and, tightly tying the bag, clean for one and a half hours in cold (cold store).
4. For the sauce, put chopped cherries in the remaining part of the marinade, pepper them into your taste, add fine salt and, just like meat, put in the fridge to cool.
5. With the marinated pieces of beef fillet, wipe off the remaining liquid with a towel, grease them from all sides with vegetable oil and put it on the grill, which is strengthened over hot coals.
6. Cook on strong heat for three minutes each side.
7. Serve, watering cooked cherry sauce.
Natural beef steak roasted in a frying pan
Ingredients: • beef tenderloin (filet portion) - 600 grams;
• 35-40 grams of lard or refined (odorless) sunflower oil;
• black pepper, table salt “Extra”.
Cooking Method:
1. Sirloin tenderloin, its thickened part, cut into portions of the same width, from two to three centimeters, and each beat off with a cooking hoe to the desired thickness - from one and a half to two centimeters. Beating, give the meat the desired shape: oval or rounded.
2. Fry beefsteak in a small saucepan or cast iron skillet with a thick bottom in a well-heated oil or fat.
3. How much to fry? Frying time depends on the degree of roasting you want to get a steak: medium, low or fully cooked, and takes from 7 minutes to a quarter of an hour. The degree of roasting is determined by the color of the juice released during the piercing of meat.
4. At the end of frying, the pieces of beef must be covered with a slightly brown roasted crust.
5. As a garnish for beefsteak, serve fried potatoes or fresh vegetables.
Beef-Slang Beef
Ingredients:
• 700 grams of fresh or chilled beef (thick edge);
• 50 grams of natural butter;
• white flour baking - 30 grams or one and a half tablespoons;
• 150 ml of 15% sour cream;
• 1 tbsp. l tomato sauce “Gentle”, you can replace the tomato sauce;
• white onions - 2 large heads.
Cooking Method:
1. Cut the beef into centimeter pieces, beat off with a hammer and cut into thin, half-centimeter thick, ribbons up to 4 cm long. You can use beef trimmings to make “Beef Slang”.
2. Chop the onion into small slices and save in a small amount of oil to form a soft golden crust.
3. In butter heated over high heat, place the prepared pieces of beef and fry until the juice is formed, periodically shaking the pan for about five minutes. Add browned onions and mix well.
4. Put the meat and onions in a hot, thick-walled frying pan, sprinkle with wheat flour, mix well and add tomato sauce with sour cream. Warm up the Böf-Stroulans for a few minutes, preventing it from boiling. 5. Serve with a side dish of boiled rice, mashed potatoes or pasta.
How and how much to fry beef in a pan - tricks and tips
• When thawing meat, keep in mind that fast thawing will lose a lot of juice and therefore ready meals may turn out to be too dry and tasteless. Beef, thawed in water, significantly reduced nutritional properties, since almost all of its mineral salts, soluble proteins, and vitamins go into the water.
• Lean beef, roasted in large chunks, will be juicier if marinated after cutting. The type of marinade depends on the method of preparation: marinades containing wine vinegar or wine are used for frying on charcoal, and marinades with soy sauce are suitable for roasting in a frying pan.
• To make the pulp, cut into small portions, juicy, add vegetables or sour cream to it, and then warm the dish well with minimal heat.
• How much roast beef depends on what kind of roast you prefer meat:
• if large meat pieces are fried in a frying pan for 2 to 3 minutes, they will turn out to be sufficiently roasted outside, but at the same time practical raw inside and weak roasting;
• if you fry for 4 minutes on each side, the slices of meat will turn out to be more fried, and inside the meat will have a slightly pinkish color - this is the average roast;
• The meat will be covered with a well-fried crust and will be fully fried, if you fry it in the pan for about five minutes, on the one hand, and after three minutes on the other, such meat is considered to be completely fried.
• The temperature of the fat in which the meat is lowered should not be lower than 120 degrees. Only at high temperatures during the frying process can a roasted crust form on the surface of the meat, preventing it from drying out.
